Provide High Quality Vital wheat gluten 99.5%

Product Description

Gluten is also called active gluten powder and wheat gluten protein, is extracted from wheat (flour) of natural protein, with pale yellow, protein content as high as 75% ~ 85%, is a rich nutrition of plant protein resource with viscous and elastic, extensibility, film-forming and liposuction, gluten is a kind of excellent dough improver, widely used in bread, noodles, instant noodles, in production, can also be used in meat products as water retention agent, is also the basis of high-grade aquatic feed raw materials. At present domestic gluten also increased reinforcement agent as a kind of efficient green flour, use it for high production of special flour, bread powder, adding, there is no limit on the amount of gluten of the effective methods to increase food or plant protein content.

powder (activity) in wheat flour as raw material processed to extract a kind of natural plant protein, it is composed of many kinds of amino acids, is a rich nutrition of plant protein resources. It has the very strong water imbibition, viscoelastic extensibility, film formability, adhesion heat coagulability, suck fat emulsification, and has a delicate fragrance or slightly grains taste a variety of unique physical characteristics, such as to meet the needs of food and a variety of functions, for the development of more new areas provides the function of food, in appearance, rich nutrition and strong economy on the basis of raw material.

Its index of this product is as follows: moisture content of 8% or less; Crude protein content (N * 5.7, dry basis) 75% or higher; Ash content (dry basis) 1.0% or less; Fat content (dry basis) of 1.0% or less; Thickness degrees: CB30 screen pass rate 99.5% or higher, and CB36 screen pass rate 95% or more; Bibulous rate is 160% (dry basis) or greater.

Detail Information 

Wheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on. 

• USES:

  1. The production of bread. Add 1-3% (depending on the steel ratio of flour) of wheat gluten can enhance the dough thews, improve the viscoelastic property of dough, extensibility and stability, and can save the fumes, wake up hair, and be able to control inflation, the bread volume. Conformal sex good, improve the bread quality, prolong the aging time, can also add nutrients. Different from chemical strong gluten agent added

  2. The instant noodles, longevity noodles, noodles. Add 1-2% of the wheat gluten can increase the toughness of the noodles, not easy to break when processing, resistance to boiling soak and chewiness have bite.

  (3), sandwich, lunch meat, sausages and other meat products. Wheat gluten is the best binder in meat products and filler. Especially add in fish, sausage and canned meat sausage instead of lean lean, partly to increase the elasticity and density, reduce animal fats and cholesterol levels, improve the production rate and prolong the shelf life.

  4. Can be used as various olio, three fresh baked, and thing, thing im legs of the raw material, not only can change the structure of food and flavor, but also can improve the nutrition of food. As a kind of low fat, no alcohol products, it has become the world speak highly of nutritious food directly into household consumption.

  5. Prawns, five, seven stars eels, crabs and precious fish such as high-grade concentrate the basis of raw material. Take advantage of its many kinds of amino acid composition of protein, to increase the nutritional value of feed, for its viscoelastic to raise the utilization rate of feed in the water, and to reduce water pollution

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